ONAS brings cured-meat culture to Cagli: training, tastings and local promotion

ONAS (National Organization of Cured‑Meat Tasters) reaffirms its commitment to promoting cured‑meat culture as a gastronomic and territorial heritage. Active since 1999, the association works to support quality, traceability and artisanal supply chains.

• Training: courses on sensory analysis, processing techniques and ageing for professionals and enthusiasts.
• Guided tastings: using tasting as a cultural tool to identify origin and production methods.
• Territorial promotion: projects and collaborations to promote local products and biodiversity (e.g. Ark of Taste).
• Event participation: markets, workshops and public interventions to support local supply chains.

ONAS will take part in Distinti Salumi in the historic centre of Cagli (PU) with interventions, a market and educational activities. President Vincenzo di Nuzzo will speak at the opening conference on 23 May 2026 at 11:00. The event runs from 23 to 24 May 2026.

The initiative highlights how gastronomic culture can promote economic and tourist development of territories, encouraging awareness of local productions as a tool for sustainable growth.